CN105077237B - A kind of burdock ferment - Google Patents

A kind of burdock ferment Download PDF

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Publication number
CN105077237B
CN105077237B CN201510494516.0A CN201510494516A CN105077237B CN 105077237 B CN105077237 B CN 105077237B CN 201510494516 A CN201510494516 A CN 201510494516A CN 105077237 B CN105077237 B CN 105077237B
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China
Prior art keywords
burdock
fermentation
ferment
brown sugar
water
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CN201510494516.0A
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Chinese (zh)
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CN105077237A (en
Inventor
丁朋
丁利
张朋
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天益食品(徐州)有限公司
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Publication of CN105077237A publication Critical patent/CN105077237A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a kind of burdock ferment, mainly using burdock as raw material, select → cut into slices through storing fresh burdock → cleaning, remove the peel →, color protection → freezing → defrosting → dipping → preparation brown sugar water → fermentation preparation → fermentation process → fermentation ends and be made.Not only there is common ferment, also with defaecation, diuresis, moistening lung, preventing phlegm from forming and stopping coughing, nti-freckle decompression, anti-ageing radioresistance, effectively pre- various effects such as anti-stroke, the application field of burdock food has been widened.

Description

A kind of burdock ferment
Technical field
The present invention relates to a kind of burdock ferment, belong to garden stuff processing technical field.
Background technology
Burdock is a kind of with high nutritive value health vegetables, its nutritive value can compared with ginseng,《Compendium of Materia Medica》 In state in detail:Burdock is warm-natured, sweet nontoxic, leads to the twelve regular channels, except the five internal organs bad odor, and long term usage is made light of one's life by commiting suicide resistance to old;Have heat-clearing, removing toxic substances, clearing damp, Invigorating the spleen, appetizing, defaecation, enriching yin, kidney tonifying, QI invigorating, decompression, it is anti-stroke the effect of.
The working process to burdock is confined to frozen dried or pickles etc. is made in the market, most domestic and international Researcher is more focused on the research of functional components in burdock, and seldom studies the processing technology of burdock, especially using burdock as The leisure food of primary raw material is even more that species is less.
The ferment class product of market fast sale in recent years, it is except for losing weight, also with following several effects and effect:1st, disappear Change, assimilate food and nutrient;2nd, anti-inflammation;3rd, repair non-viable non-apoptotic cell, enhance metabolism;4th, removing toxic substances, toxin expelling, purified blood Liquid, improvement constitution;5th, strengthen immunity, raising vis medicatrix naturae, decompose carcinogen and cancer sprout cell;6th, equilibrium osmotic pressure, regulation PH value.If the product that a kind of burdock is combined with ferment can be developed, it can not only further strengthen the health properties of product, moreover it is possible to Expand the category of burdock class leisure food.And so far, burdock ferment product market has no.
The content of the invention
For above-mentioned existing technical problem, the present invention provides a kind of burdock ferment, with what is stored in -5 DEG C of cold storage at constant temperature Up to more than 10 months, fresh burdock was raw material, after being saccharified through constant temperature, is aided with brown sugar and is made again through serial enzymatic, saccharification reaction Ferment class health food.
Technical scheme is as follows:A kind of burdock ferment, selects → cuts through storing fresh burdock → cleaning, remove the peel → Piece, color protection → freezing → defrosting → dipping → preparation brown sugar water → fermentation preparation → fermentation process → fermentation ends and be made, have Preparation step is as follows:
A, storage fresh burdock:Fresh burdock is stored more than 6 months in -5 DEG C of constant temperature.In the storage of prolonged cold Cheng Zhong, burdock can carry out a series of enzymatic reaction, and more Starch Conversions are glucide, make the sensation that burdock is able to eat more It is sweet tea, more tasty and more refreshing.Also, overlong time burdock easily rots, optimal period of storage is 10 months.
B, cleaning, peeling:Burdock after storage is rinsed well with clear water, and removed the peel.
C, select:Reject the rotten, burdock of atrophy in peeling burdock.
D, section, color protection:Burdock after selecting is cut into the thick thin slices of 2.5-3mm, and color protection is carried out with 0.5% colour protecting liquid Processing.The composition of colour protecting liquid is preferably by sodium pyrosulfite, vitamin C, citric acid in mass ratio 1:1:1 be formulated it is compound Thing.
E, freezing:Burdock piece after color protection is fitted into freezing basket, paved uniform, thickness is 4-6cm, cold at -30 DEG C Freeze 24-32h.Cryogenic freezing can make burdock cellular contraction, and thawing again extends burdock cell membrane, burdock softening is beneficial to follow-up Fermentation, and back and forth contraction elongation burdock can be made to discharge more nutriments, be that follow-up Nutrious fermented composition is more It is more valuable.
F, defrosting:By the burdock piece clear water defrosting freezed, and draining 25-30min.
G, dipping:Burdock piece after defrosting is soaked into 4-6h, and white granulated sugar in diopter is 20-35% white sand liquid glucose Liquid also includes 0.5-1% without salt compounded of iodine, 0.5 ‰ citric acids, and acidity is 3.5-4.5.Contain sugar inside burdock tentatively to adjust Amount, makes the liquid glucose of subsequent formulation more accurate.
H, preparation brown sugar water:By the burdock piece after dipping:Brown sugar:Water=1:3:10 mass ratio, brown sugar and water are configured to Brown sugar water, and stir.
I, fermentation prepare:Burdock and brown sugar water after dipping is added in fermentation tank by above-mentioned mass ratio, and stirred, Then sealed fermenter, starts fermentation.
J, fermentation process:Fermentation temperature is controlled at 20-25 DEG C, is especially optimum temperature at 25 DEG C, whole process is in low Warm yeastiness, can not only reduce the probability for producing miscellaneous bacteria, can also fully demonstrate delicate fragrance and rich in level after burdock fermentation Mouthfeel.Since the next day of fermentation, fermentation tank is opened daily and is deflated, and stir 3-5min simultaneously, it is then closed, so Continue one month;3-5min is only stirred after one month daily, can opening is not deflated.
K, fermentation ends:Fermentation is repeatedly tasted after one month, if fermentate has vinosity, shows that ferment components stay exists Some middle stage, and the percentage of nutritional ingredient is relatively low, then adds 0.5-1% vinegar, fermentation can be caused no longer to produce wine Essence;Behind fermentation more, the value produced by same increased time cost can be more and more lower, so continue to ferment to 3 months, mistake Burdock dregs are filtered, the PH of zymotic fluid are surveyed in 3.5-4.0, then fermentation is completed, and obtains burdock ferment.
Common ferment products taste meta-acid is partially puckery, without multi-level with mellow aftertaste, and burdock ferment made from this law Fragrant in taste, silk slide submissive, not puckery not raw meat, slightly have the sensation of red wine.In addition, this product removes the promotion digestion for being provided with common ferment The work of absorption, anti-inflammation, activating cell, removing toxic substances, strengthen immunity, raising vis medicatrix naturae equilibrium osmotic pressure, and regulation pH value With outer, also with defaecation, diuresis, moistening lung, preventing phlegm from forming and stopping coughing, nti-freckle decompression, anti-ageing radioresistance, it is effectively pre- anti-stroke the effects such as, use In diseases such as treatment abscess of throat, anemopyretic cold, measles rubella, cerebral hemorrhage, tinea pedis.
Embodiment
With reference to embodiment, the invention will be further described.
Burdock ferment of the present invention is selected → cut into slices through storing fresh burdock → cleaning, remove the peel →, color protection → freezing → defrosting The processes such as → dipping → preparation brown sugar water → fermentation preparation → fermentation process → fermentation ends are made, specific preparation process during implementation It is as follows.
A, storage fresh burdock:The fresh burdock newly harvested is stored more than 10 months in -5 DEG C of constant temperature, enzymatically instead It is glucide that more Starch Conversions, which should be made,.
B, cleaning, peeling:The burdock after storage, machine barking 3-5min are rinsed well with clear water.
C, select:Reject the rotten, burdock of atrophy in peeling burdock.
D, section, color protection:Burdock after selecting is cut into the thick thin slices of 2.5-3mm on slicer, and uses 0.5% color protection Liquid carries out color retention.Colour protecting liquid is by sodium pyrosulfite, vitamin C, citric acid in mass ratio 1:1:1 is formulated, that can cover Burdock piece is covered for standard.Because slicer needs water to help stream, so suitably to supplement colour protecting liquid with the increase of pool inner water amount.
E, freezing:The burdock piece picked is fitted into freezing basket, the uniform thickness that paves is 5cm or so.Then will freezing Basket is put into -30 DEG C of freezer, carries out mark, and is gently loosened once freezing early stage, and cooling time is in 24-32h.
F, defrosting:The burdock piece freezed is taken out, with clear water defrosting, and draining 25-30min.
G, dipping:Burdock piece after defrosting is soaked into 4-6h in white sand liquid glucose.The diopter of white sand liquid glucose is 20-35%, It can be debugged according to required mouthfeel, and add 0.5-1% without salt compounded of iodine, 0.5 ‰ VC or citric acid, the acidity of regulation white sand liquid glucose exists 3.5-4.5。
H, preparation brown sugar water:By the burdock piece after dipping:Brown sugar:Water=1:3:10 mass ratio, brown sugar and water are configured to Brown sugar water, and stir.
I, fermentation prepare:Burdock and brown sugar water after dipping is added in fermentation tank by above-mentioned mass ratio, and opens stirring 3-5min, uniformly, then sealed fermenter, starts fermentation.
J, fermentation process:Fermentation temperature is controlled at 20-25 DEG C, because 20-25 DEG C is fermented bacterium optimum temperature, temperature mistake High strain is easily inactivated, the slow even azymic of the too low fermentation of temperature, so strictly control fermentation temperature is measured daily.It is spontaneous The next day of ferment, fermentation tank is opened daily and is deflated, while 3-5min is stirred, it is then closed, so continue one month;One 3-5min only need to be stirred daily after individual month, be not required to can opening deflation.
K, fermentation ends:Fermentation can be tasted repeatedly after one month, and such as plan is tasted once weekly, if fermentate has Vinosity can suitably add a little vinegar, such as add 0.5-1% vinegar;Continue to ferment to 3 months or so, repeatedly take fermentate, filter out ox Burdock slag, if if the PH for measuring zymotic fluid is in 3.5-4.0, illustrating that fermentation is completed, obtained burdock ferment is edible.
Result, which is eaten, through crowd shows that burdock ferment produced by the present invention has both the health-care effect of burdock and ferment, such as:Rise The young man of whelk is after continuously burdock ferment is drunk one month, and the whelk of its face is significantly reduced, and skin becomes also more family Moisten.There is the elderly of hypertension and constipation after continuously burdock ferment is drunk one month, its blood pressure progressively tends to normal range (NR), The phenomenon of constipation also be improved significantly, and the senile plaque expelling of face also has obvious regression.
In addition, this burdock ferment also includes following effect:1st, anti-ageing radioresistance:Energy with extremely strong removing free radical Power, the effects such as having radioresistance, improve immunity, anti-aging;2nd, the anti-knurl of cancer is pressed down:Delay and suppress growth of cancer cells, diffusion, make Cancer cell is degenerated, atrophy;3rd, diuresis:Detumescence can remove vivotoxin and unnecessary moisture, promote blood and moisture metabolism, There is diuresis;4th, detoxify:The toxin deposited for a long time in cleaning body, promotes healthy;5th, moistening lung:Nourishing Yin and moistening lung, is removed Dryness of the lung lung heat;6th, help digestion:Contribute to the secretion of hydrochloric acid in gastric juice and the digestion of food, be suitable for the stagnant card of Therapeutic diet;7th, preventing phlegm from forming and stopping coughing:It is right Bottleneck throat has good moistening and physical therapeutic function, is conducive to local inflammation to cure, and can release local gargalesthesia, so as to block Cough reflex;8th, dispel lipoid and reducing blood pressure:Make blood pressure more easy to control, can soften and protect blood vessel, there is blood fat and cholesterol in reduction human body Effect;9th, anti-inflammatory analgetic:Releive pain, reduce pain;10th, protein is supplemented:Protein is to maintain immunity function most heavy The nutrient wanted, to constitute the Main Ingredients and Appearance of white blood cell and antibody.

Claims (4)

1. a kind of burdock ferment, it is characterised in that mainly using burdock as raw material, through storing fresh burdock, → cleaning, remove the peel → chooses Choosing → section, color protection → freezing → defrosting → dipping → preparation brown sugar water → fermentation preparation → fermentation process → fermentation ends and make , specific preparation process is as follows:
A, storage fresh burdock:Fresh burdock is stored more than 6 months in -5 DEG C of constant temperature;
B, cleaning, peeling:Burdock after storage is rinsed well with clear water, and removed the peel;
C, select:Reject the rotten, burdock of atrophy in peeling burdock;
D, section, color protection:Burdock after selecting is cut into the thick thin slices of 2.5-3mm, and carried out with 0.5% colour protecting liquid at color protection Reason, colour protecting liquid is by sodium pyrosulfite, vitamin C, citric acid in mass ratio 1:1:1 is formulated;
E, freezing:Burdock piece after color protection is freezed into 24-32h at -30 DEG C;
F, defrosting:By the burdock piece clear water defrosting freezed, and draining 25-30min;
G, dipping:Burdock piece after defrosting is soaked into 4-6h in diopter is 20-35% white sand liquid glucose, white sand liquid glucose is also wrapped 0.5-1% is included without salt compounded of iodine, 0.5 ‰ citric acids, acidity is 3.5-4.5;
H, preparation brown sugar water:By the burdock piece after dipping:Brown sugar:Water=1:3:10 mass ratio, brown sugar and water is configured to red Syrup, and stir;
I, fermentation prepare:Burdock and brown sugar water after dipping is added in fermentation tank by above-mentioned mass ratio, and stirred, then Sealed fermenter, starts fermentation;
J, fermentation process:Fermentation temperature is controlled at 20-25 DEG C;Since the next day of fermentation, fermentation tank is opened daily and is deflated, And 3-5min is stirred simultaneously, and it is then closed, so continue one month;3-5min is only stirred after one month daily, can opening is not deflated;
K, fermentation ends:Fermentation tastes fermentate by several times after one month, if fermentate has vinosity, adds 0.5-1% vinegar;After Supervention ferment surveyed the PH for the zymotic fluid for filtering out burdock dregs in 3.5-4.0, then fermentation is completed, and obtains burdock ferment to 3 months or so Element.
2. a kind of burdock ferment according to claim 1, it is characterised in that in described step A, optimal period of storage For 10 months.
3. a kind of burdock ferment according to claim 1 or 2, it is characterised in that in described step E, by burdock piece It is fitted into freezing basket, paves uniform, thickness is 4-6cm.
4. a kind of burdock ferment according to claim 1 or 2, it is characterised in that in described step J, fermentation is most Good temperature is at 25 DEG C.
CN201510494516.0A 2015-08-13 2015-08-13 A kind of burdock ferment CN105077237B (en)

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CN105707855A (en) * 2016-01-29 2016-06-29 四川越强农业科技有限公司 Preparation method of papaya enzyme
CN106858574B (en) * 2017-04-01 2020-09-01 徐州天马敬安食品有限公司 Preparation method of burdock enzyme
CN106983137A (en) * 2017-04-01 2017-07-28 徐州康汇百年食品有限公司 A kind of preparation method of burdock Chinese yam composite enzyme
CN107485021A (en) * 2017-09-15 2017-12-19 广东粤森生态农业科技有限公司 A kind of beautiful millettia root ferment and preparation method thereof
CN108095097A (en) * 2017-12-29 2018-06-01 徐州汇尔康食品有限公司 A kind of burdock ferment

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CN103704702B (en) * 2013-12-30 2016-04-27 深圳先进技术研究院 A kind of gingko ferment and preparation method thereof
CN103783429B (en) * 2014-01-16 2016-07-06 天益食品(徐州)有限公司 A kind of burdock crisps

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